Panna cotta with basil, strawberries and Rinquinquin

Panna cotta with basil, strawberries and Rinquinquin

Ingredients:

For 6 people only

• 250 ml whole flower cream (35% BF)
• 150 ml of milk
• 2 sheets of gelatine
• 80 g of sugar,
• 1 bunch of basil
• 300 g strawberries

Preparation:

Wash, trim and cut into two strawberries.
Soak the strawberries in the Rinquinquin for 1 hour, set aside
Cut the gelatine leaves into small pieces and soak them in a cut.
Heat the cream, milk and sugar in a saucepan.
Stop the heat and add the basil leaves, rinsed first.
Cover and let steep for 15 minutes.
Pour into a blender and mix finely.
Add the rehydrated and dried gelatine leaves, stir again.
Spoon into glasses, let cool and refrigerate at least 4 hours.

Dressage:

Garnish panna cottas with strawberries
Add a few basil leaves for decoration

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